Garden Squash And Nasturtium Butter Pasta Recipe

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Servings: 2

Ingredients

Cost per serving $0.41 view details

Directions

  1. Separate nasturtiums from stems and chop them. Blend flowers, shallots, and herbs together with butter and season with salt and pepper. Slice squash into thin rounds and squash blossoms into ribbons. Keep each separate. Gently saute/fry squash alone in half the nasturtium butter for 2 to 3 min. Add in chicken stock and squash blossoms and simmer while you cook the pasta. Drain pasta and add in it with remaining nasturtium butter to squash; season and mix well. Serve garnished with additional nasturtium blossoms. Variation: Delicate vegetables which will not overpower nasturtium butter - for example, whole shallots, fava beans, peas, or possibly leeks - can be added or possibly used in place of squash.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 78g
Recipe makes 2 servings
Calories 141  
Calories from Fat 135 96%
Total Fat 15.35g 19%
Saturated Fat 9.53g 38%
Trans Fat 0.0g  
Cholesterol 41mg 14%
Sodium 249mg 10%
Potassium 61mg 2%
Total Carbs 0.8g 0%
Dietary Fiber 0.6g 2%
Sugars 0.01g 0%
Protein 0.81g 1%
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